脂质氧化产物-蛋白质相互作用研究进展

Research progress of interaction between lipid oxidation product and protein

中文关键词:  脂质氧化  蛋白质  相互作用  交联/聚合  自由基

英文关键词:lipid oxidation  protein  interaction  cross-linking/polymerization  free radicals

中文摘要:

      富含不饱和脂质的食品及其原料在加工和储存过程中易受多种因素影响而发生氧化。在此过程中生成的过氧化自由基和其他次级氧化产物能使蛋白质发生复杂变化。脂质氧化产物与蛋白质相互作用可以诱发蛋白质的交联、聚合, 导致蛋白质共价结构变化、功能特性下降、风味恶化及营养损失, 甚至产生有毒有害物质。脂质氧化产物诱导的蛋白质氧化会造成色氨酸、精氨酸、酪氨酸等氨基酸含量减少; 巯基含量增加、可溶性蛋白质的表面疏水性降低; α-螺旋、β-折叠增加; 蛋白质聚集形成粒径较大的高分子聚集体。本文综述了脂质氧化产物-蛋白质相互作用及其对蛋白质结构和功能特性的影响, 以期对揭示脂质氧化产物与蛋白质的互作机制具有指导意义。

英文摘要:

      Food rich in unsaturated lipids and their raw materials are susceptible to oxidation due to various factors during processing and storage. The generated peroxide free radicals and other secondary oxidation products in this process can cause complex changes in proteins. The interaction between lipid oxidation products and proteins can induce cross-linking and polymerization of proteins, leading to changes in protein covalent structure, declining in functional properties, deterioration of flavor and nutritional loss, and even the production of toxic and harmful substances. Protein oxidation induced by lipid oxidation products reduce the content of tryptophan, arginine, tyrosine and other amino acids, increase the content of sulfhydryl groups, decrease the surface hydrophobicity of soluble proteins, and increase α-helix, β-sheet, and the fluorescence intensity, and the protein aggregates to form polymer aggregates with a larger particle size. This article reviewed the interaction between lipid oxidation product and protein and its influence on the structure and functional properties of the protein, in order to reveal the interaction mechanism between lipid oxidation products and protein has guiding significance.